Yield: 4 servings
Prep Time: 40 minutes
Cook Time: 20 minutes
Ease of preparation: easy

Recipe courtesy Executive Pastry Chef Roman Gonsalez, Luxor Hotel, Las Vegas

Ingredients:

Marshmallow Cream Mix:

3/4 cup water
2 1/2 cups sugar
1/3 cup corn syrup
8 large egg whites
1 tablespoon lemon juice
1/4 ounce gelatin

Tuile with Ginger Snaps:

4 cups (1 pound) confectioners' sugar
3 1/2 cups all-purpose flour
2 tablespoons ground ginger
12 large egg whites
1/2 cup whole milk
Semisweet chocolate, melted, for dipping tuile

Sponge cake
Raspberry marmalade
Fresh raspberries, for garnish
Superfine sugar
Mint leaves, for garnish

Special equipment: pastry bag, #5 star tip

Instructions:

1. To make the marshmallow cream, combine 1/2 cup of water with sugar anc corn syrup in a small saucepan,and bring to a boil for 5 minutes.
   
2. In a standing mixer, whip egg whites until they form a soft peak and add lemon juice.
   
3. Leaving mixer on high, add boiling syrup in three parts to egg whites.
   
4. In a small bowl, dissolve gelatin with remaining 1/4 cup water.
   
5. Add dissolved gelatin to mixer, leave to mix for 3-5 minutes. Cover with plastic wrap and set aside.
   
6. Preheat oven to 350F.
   
7. To make the tuile, in the standing mixer, add confectioners' sugar, flour, ground ginger, egg whites and milk and mix together well. Let batter set for 30 minutes.
   
8. Using a sturdy plastic disposable plate, cut out a decorative shape in center.
   
9. On a baking sheet lined with a silpat or parchment paper, fill stencil with a thin layer of batter.
   
10. Remove stencil, repeat with remaining batter and bake until golden, about 10 minutes.
    
11. When tuiles are cool enough to handle, but still hot, wrap them loosely around the handle of a wooden spoon.
    
12. When cool, remove shell, repeat with other tuiles.
    
13. Melt some semisweet chocolate and dip the ends of the tuile shells in it.
    
14. Using a biscuit cutter, cut two rounds of sponge cake per serving.
    
15. To serve, place one sponge cake round on the bottom of each plate. Spread raspberry marmalade on the sponge cakes and place raspberries on top.
    
16. Put marshmallow cream in a bag with a # 5 star tip. Make a circle on top of the raspberries.
    
17. Now repeat the sponge cake series again on each serving, starting with the raspberry marmalade spread. Place another layer of fresh raspberries and finish off with marshmallow cream topping.
    
18. Get a nice raspberry and roll it in super fine sugar. Place it on the center with a mint leaf. Serve with tuiles.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.